Chocolate Baileys Cupcakes

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I made these just in time for St. Patrick’s day! I’ve always wanted to make something with Baileys and this seemed like a good time. I was really disappointed that Ocado didn’t stock the Creme Caramel Baileys so I went with the Coffee Baileys instead. The cake tasted a lot like the Chocolate Rainbow cupcakes I made awhile ago. Last year I made these. It was about one week before I started the blog!–

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This is the best swiss meringue buttercream that I’ve ever made! The secret is that the butter should still be a little bit cold. When I’ve made it with room temperature butter in the past it hasn’t been stiff enough. This was just a happy accident as I forgot to take the butter out of the fridge when I got home.–

I forgot to order green cases! oops!

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I love these little glitter flakes they’re really fun! I was tempted to pour some baileys into the cake batter as well but I’d already added the water. I doubled the amount for the frosting to make up for it!–

1 cup unsalted butter slightly chilled (I used 250g so I could use the whole block up)
6 tbs Baileys–

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1. Preheat oven to 180 C and line muffin tray with paper liners. Sift together the cocoa powder, flour, baking powder, baking soda and salt in a large bowl.–

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2. Add the rest of the ingredients into the bowl (eggs, vanilla, sugar, buttermilk, water and vegetable oil) and whisk to combine until smooth.–

The batter is pretty thin but don’t worry

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3. Fill each cup 2/3 full and bake for 20 minutes. Cool completely before frosting.–

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4. Make the frosting by placing the egg whites in a double boiler with the sugar. Whisk until hot and sugar has dissolved.–

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5. Transfer the mixture to a large mixing bowl and beat on high speed for 6 minutes until fluffy and stiff peaks form. Turn speed to low and add salt and butter a few pieces at a time beating well after each. Add the 3 tablespoons of the Baileys and beat until combined, then add the last 3 and beat for a few more minutes until creamy.–